Pumpkin Milkshake Recipe
It’s that time of year when we break out our cozy sweaters, scented candles, and of course, our favorite fall flavors. A pumpkin milkshake is the perfect summer-to-fall dessert for your menu, combining the rich, creamy goodness of a milkshake and a classic pumpkin pie. This recipe also comes in handy if you happen to have leftover pumpkin pie from your Thanksgiving dinner.
How to Make a Pumpkin Pie Milkshake
Watch our video below to learn how to make this pumpkin milkshake recipe!
Pumpkin Pie Milkshake Recipe
Yield: 1 serving
Total Time: 5 minutes
Ingredients
- 5 scoops vanilla ice cream
- 1/3 cup milk
- 1 slice of pumpkin pie (or 2 Tablespoons of homemade pumpkin puree)
- 1 teaspoon pumpkin pie spice, plus extra for garnish
- 1 Tablespoon maple syrup
- Caramel syrup
- Whipped cream
- Crushed graham crackers
Directions
- Drizzle caramel inside of milkshake glass.
- Blend together ice cream, milk, pumpkin pie slice (or puree), pumpkin pie spice, and maple syrup until combined.
- Pour into milkshake glass.
- Top with whipped cream, more caramel syrup, crushed graham crackers, and dusting of pumpkin pie spice.
Pumpkin Milkshake FAQ
Milkshakes are pretty easy, but there are a few tips and tricks to get it just right for the guests you're serving.
Can I Double This Pumpkin Milkshake Recipe?
Yes, you can double this pumpkin milkshake recipe! This recipe serves one and can easily be converted to serve as many guests as needed. Our recipe resizer will convert the ratios for you.
How Can I Make This Pumpkin Milkshake Recipe Dairy Free?
To make a dairy-free pumpkin milkshake, use a dairy-free ice cream, pumpkin puree instead of a pumpkin pie slice, a dairy-free milk alternative, a dairy-free whipped topping, and a dairy-free caramel sauce.
How Can I Make This Pumpkin Milkshake Thicker?
You can make any kind of milkshake thicker by simply adding more ice cream or less milk to it. You can also add malt to the milkshake to thicken it up and enhance the flavor.
Whip up this pumpkin milkshake recipe to add something seasonal to your menu, or for your ice cream shop’s fall offerings to extend your season into the colder months. To help with that, you can scoop your ice cream into a pumpkin-flavored cone, too!
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Creamy Pumpkin Soup
Our creamy pumpkin soup with sage is a comforting fall dish that's easy to make in a short amount of time. The combination of fresh herbs and pumpkin creates a satisfying umami flavor, and the warm creamy texture is the perfect choice for those chilly autumn days. Plus, pumpkin soup is incredibly versatile - you can add your favorite spices and herbs to create a unique flavor profile. Whether you're serving it as an appetizer or a main course, pumpkin soup is a profitable addition to any fall menu. Pumpkin Soup Recipe The secret ingredient in our pumpkin soup recipe is miso paste. Just a couple of spoonfuls of miso adds a rich, savory flavor to the soup. We highly recommend adding it to your recipe for the best results, but if you don't have miso paste on hand, you can substitute it with soy sauce. Yield: 6 servings Prep Time: 5 minutes Cook Time: 20 minutes Ingredients 3 Tablespoons olive oil 1 onion, diced 1 rounded Tablespoon fresh sage, finely chopped (plus whole leaves for garnish) 1 teaspoon fresh thyme, finely chopped 3 cups vegetable stock (plus extra if needed to thin out soup) 6 cups peeled raw pumpkin, cut into large cubes (about a 2-pound sugar pumpkin) 3 garlic cloves, whole 3 tablespoons miso paste 1/2 cup heavy cream or canned coconut milk Roasted pumpkin seeds for garnish Salt and pepper to taste (the miso will make this pretty salty, so go light on the salt) Directions Add oil to large sauce pot or dutch oven over medium heat. Add onion, sage, and thyme and cook until onions are softened, about 5 minutes. Add vegetable stock, making sure to scrape the bottom of pot for any caramelized bits. Add pumpkin and garlic cloves. Bring to a boil then reduce to simmer. Cook until pumpkin is tender enough to be easily pierced with a fork, about 10-15 minutes. Remove from heat and add heavy cream and miso paste. Using an immersion blender, puree soup in pot until smooth. Add salt and pepper to taste. Ladle into bowls and garnish with pumpkin seeds and whole sage leaf. Pumpkin Soup FAQ We answer some common pumpkin soup questions below: What's the Best Type of Pumpkin to Use in Soup? The best pumpkins for soup are those with dense and sweet flesh, such as the Sugar Pie pumpkin or the Cinderella pumpkin. These varieties are perfect for soup because they have a smooth texture and a rich, nutty flavor that pairs well with savory ingredients. Also, their small size makes them easy to handle and cook. Can I Use Butternut Squash Instead? Yes, you can use cubed butternut squash in place of the pumpkin in this recipe for a similar flavor and texture. Can I Make this Pumpkin Soup Vegan? Yes, this recipe is very easy to make vegan by simply using canned coconut milk in place of heavy cream. Just make sure to use the canned version, not the coconut milk that comes in a carton. Pumpkin soup is an incredibly versatile and delicious addition to any restaurant's menu. Its rich and creamy texture appeals to a wide range of customers, making it a popular choice for both lunch and dinner. Not only is pumpkin soup delicious, but it also offers numerous health benefits. The vibrant orange color of pumpkin soup adds visual appeal to the menu, making it an attractive choice for customers looking for an Instagram-worthy dish. Chefs can easily customize pumpkin soup with various toppings and garnishes, allowing them to get creative and offer unique flavor combinations. Whether served as an appetizer or a main course, pumpkin soup is guaranteed to satisfy customers and elevate the dining experience at any restaurant.
Pumpkin Pie Spice Explained
During the autumn and early winter seasons, pumpkin spice is a must-have in grocery stores and coffee shops. It is commonly used in a variety of products, including lattes, pancakes, fall beers, and candles. The origins of the pumpkin spice craze are often debated, with some attributing its popularity to the infamous pumpkin spice latte. But is there pumpkin in pumpkin spice? We'll delve into the history of this beloved fall flavor and teach you how to make homemade pumpkin pie spice! Shop All Fall and Winter Flavors What Is in Pumpkin Spice? Pumpkin spice, also known as pumpkin pie spice, is a mixture of cinnamon, ginger, nutmeg, allspice, and cloves. Some pumpkin spice mixes might leave out a spice or two, but most consist of at least two or three of the spices listed above. Does Pumpkin Spice Have Pumpkin? No, pumpkin spice does not contain any pumpkin. Pumpkin spice is usually made from an assortment of spices. That being said, you can add ingredients such as pumpkin puree to your pumpkin spice mixture. The flavors of a pumpkin spice mix not only enhance the flavor of pumpkin but also that of other vegetables like sweet potatoes and squash. Pumpkin Pie Spice Substitute If you can’t find pumpkin spice or want to discover another fall flavor, consider using one of the following substitutes: Apple pie spice: Though it isn’t pumpkin spice, this spice blend allows you to add a taste of fall to your menu. Homemade spice mix: A combination of cinnamon, ginger, nutmeg, allspice, and cloves can function as a suitable pumpkin spice substitute. Consider adding a fair amount of cinnamon, as it is the dominant flavor in pumpkin pie spice. Pumpkin Spice vs Pumpkin Pie Spice Pumpkin pie spice is the same as pumpkin spice, just under different labeling. These two are interchangeable and feature the same base ingredients. The ratio of the ingredients may vary slightly from brand to brand. Pumpkin Pie Spice vs Apple Pie Spice The difference between apple pie spice and pumpkin spice comes down to a slight variation in ingredients. Apple pie spice is made of cinnamon, nutmeg, allspice, ginger, and occasionally cardamom. Pumpkin spice includes a combination of those ingredients except for cardamom, but the key difference between the two is that pumpkin spice contains cloves. Pumpkin Pie Spice Recipe If you find yourself in a pinch, you can make your own pumpkin spice blend with ingredients you may already have in your pantry. Below, we’ve provided a recipe for creating your own DIY pumpkin pie spice. Pumpkin Pie Spice Ingredients 3 Tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cloves 1/2 teaspoon ground cardamom (optional) How to Make Pumpkin Pie Spice Measure cinnamon, ginger, nutmeg, allspice, and cloves and place in a small bowl. Whisk together until combined. Store in an airtight jar or container. Pumpkin Spice Foods Pumpkin spice can be used in anything from desserts to beverages. Though typically used in powder form, pumpkin spice syrup can be an easy way to incorporate this beloved flavor into your recipes. Below, we’ve included a list of foods and drinks that include pumpkin spice. Pumpkin pie Pumpkin spice latte Pumpkin chai latte Pumpkin milkshake Pumpkin-flavored coffee Pumpkin pie spice muffins, pancakes, and waffles Pumpkin maple pecan granola Ginger cookies Pumpkin spice sugar cookies Pumpkin Spice FAQ Below, we've answered some of the most commonly asked questions about pumpkin spice and pumpkin spice products: When Is Pumpkin Spice Season? Pumpkin spice is generally associated with the fall months. Many stores begin offering pumpkin spice beverages and treats towards the end of August and continue to offer them through the holiday season. When Was Pumpkin Spice Invented? Pumpkin pie spice was first introduced to consumers in 1934 by McCormick. It earned the name “pumpkin spice” because it was originally intended only for use in pumpkin pie but has since been added to a variety of different recipes. Who Invented the Pumpkin Spice Latte? The first major retailer to capitalize on the pumpkin spice phenomenon was Starbucks, led by director and project manager Peter Dukes. The Starbucks Pumpkin Spice Latte campaign launched in 2003 and became a massive success within the first few weeks. Since then, millions of pumpkin spice lattes are served each year, with variations of the drink popping up on coffee shop menus across the nation. With the hope of cooler weather, pumpkin spice flavored products are making an appearance on store shelves and drink menus. Incorporating pumpkin pie spice into your restaurant menu or home-cooked dishes is a great way to add a touch of fall to your dining experience.
Types of Edible Pumpkins
Pumpkins are not only a classic symbol of autumn, but they also offer a wide range of culinary possibilities. From comforting soups to delectable pies, these versatile winter squashes have been a favorite ingredient in many dishes for centuries. If you're a chef looking to create a new fall-inspired menu, understanding the different types of edible pumpkins is essential. From the trendy kabocha pumpkin to the timeless Cinderella pumpkin, each type brings a unique flavor profile and texture to the table. Dive into the world of edible pumpkins and create a special seasonal menu full of fall flavors. Skip to the edible pumpkin that interests you: Kabocha Squash Honeynut Squash Cinderella Pumpkin Hubbard Squash Calabaza Squash Red Kuri Squash Jarrahdale Pumpkin Buttercup Squash Carnival Squash Fairytale Pumpkin Sugar Pie Pumpkin Long Island Cheese Pumpkin What Is a Pumpkin? A pumpkin is a type of winter squash that belongs to the Cucurbitaceae family. It typically has a round shape, a thick rind, and a fleshy interior. Pumpkins come in various sizes, ranging from small to massive. While we often associate pumpkins with bright orange colors, edible pumpkins come in hues ranging from white to orange to green to blue. Pumpkins are believed to have originated in Central America over 7,500 years ago and were an important crop for Native American tribes. The early settlers in America quickly recognized the value of pumpkins and began cultivating them for both their nutritional and medicinal properties. Today, pumpkins are grown worldwide, with the United States being the leading producer. Types of Pumpkins with Pictures Pumpkins are incredibly versatile in the culinary world. From sweet to savory dishes, there are countless ways to incorporate these flavorful fruits into your commercial kitchen. The flesh of a pumpkin is often pureed and used in soups, sauces, and pies, providing a rich and creamy texture. Additionally, pumpkin seeds, also known as pepitas, are a popular snack and can be used in baking or as a garnish for salads. We provide a list of edible pumpkins with photos so you can easily identify them and find the variety that is best for your cooking application. 1. Kabocha Squash Kabocha squash is a unique variety of pumpkin that is gaining popularity in commercial kitchens for its distinct appearance, delicious flavor, and versatile uses. Its vibrant green skin, bumpy texture, and squat, round shape make it instantly recognizable. When you cut it open, kabocha squash’s deep orange flesh is dense and firm, perfect for holding its shape when cooked. Its rich, sweet flavor is often compared to a combination of butternut squash and sweet potato. This unique taste adds depth and complexity to any dish it's incorporated into. Kabocha Squash Flavor: Sweet, nutty, with a hint of malt Kabocha Squash Texture: Light and fluffy Kabocha Squash Uses: Soups, casseroles, curries, sauces, pies, muffins, quick bread 2. Honeynut Squash The honeynut squash is a small pumpkin, typically measuring around 4 to 6 inches in length. Despite its small size, the honeynut squash packs a big flavor punch. It offers a sweet and nutty taste laced with malty flavor notes. It has a distinct oblong shape. The skin is pale orange, and its flesh is vibrant and dense. Consider using honeynut squash puree to make a flavorful pumpkin milkshake. Honeynut Squash Flavor: Sweet, nutty, hint of malt Honeynut Squash Texture: Velvety, soft, and smooth Honeynut Squash Uses: Vegetable roasts, stuffed honeynut squash, creamy soups, desserts 3. Cinderella Pumpkin The Cinderella pumpkin is aptly named because its distinct shape resembles the iconic carriage from the beloved fairytale. With its deep orange hue and smooth, ribbed skin, this pumpkin catches the eye, but it’s also an incredible recipe ingredient. Known for its mild, sweet flavor, it can lend itself to either sweet or savory recipes. Its creamy and smooth flesh makes it ideal for purees, soups, pies, and pasta sauces. Cinderella Pumpkin Flavor: Mild, sweet pumpkin flavor Cinderella Pumpkin Texture: Moist Cinderella Pumpkin Uses: Pasta sauce, risotto, soup, pies, quick bread, muffins 4. Hubbard Squash The Hubbard squash is a winter squash variety that originated in South America. Typically weighing between 10 and 20 pounds, this squash can grow to be quite large, making it perfect for feeding a crowd. Its skin is thick and rough, often displaying a vibrant orange or green color, and its bumpy texture adds to its rustic charm. When it comes to texture, the Hubbard squash has dense and firm flesh that holds its shape well during cooking, making it ideal for roasting, baking, or steaming. Its flavor profile can be described as sweet and nutty, with subtle earthy undertones. This unique combination makes it a versatile ingredient that pairs well with both sweet and savory dishes. Hubbard Squash Flavor: Sweet, hazelnut essences Hubbard Squash Texture: Dense and firm Hubbard Squash Uses: Roasted side dish, pies, muffins, tempura, curry, mashed 5. Calabaza Squash Calabaza squash, also known as West Indian pumpkin, is a popular variety of winter squash that originated in the Caribbean. This large, round pumpkin typically grows to about 10-20 pounds and has thick, pale orange skin. When it comes to taste, Calabaza squash has a mildly sweet and nutty flavor. The skin is thick and hard, providing excellent protection and a long shelf life. Inside, the flesh is a vibrant orange, dense, and firm, but it easily breaks down when cooked, resulting in a smooth consistency. This makes Calabaza squash a great choice for creating velvety soups or creamy pumpkin pies. Calabaza Squash Flavor: Nutty, mild sweetness Calabaza Squash Texture: Firm Calabaza Squash Uses: Tempura, stew, pies, enchilada filling, roasted side dish 6. Red Kuri Squash Also known as Japanese squash or Hokkaido squash, red kuri squash is a type of winter squash that originated in Japan but has gained popularity worldwide for its exceptional taste and beautiful appearance. It typically has a tear-drop shape and vibrant red-orange skin. Red kuri squash offers a smooth and sweet flavor profile that is often likened to chestnuts. When cooked, the flesh of this type of pumpkin becomes tender and velvety, making it a dream ingredient for purees, bisques, and creamy sauces. Its soft texture also lends itself well to being roasted or baked, resulting in a melt-in-your-mouth experience. Red Kuri Squash Flavor: Mild, sweet, earthy chestnut flavor Red Kuri Squash Texture: Tender, velvety Red Kuri Squash Uses: Bisques, pasta sauces, curries, risotto Back to Top 7. Jarrahdale Pumpkin Named after the small town of Jarrahdale in Western Australia, the Jarrahdale pumpkin is a unique Australian heirloom variety of edible pumpkin. With its blue-grey skin and flattened shape, the Jarrahdale pumpkin is a true showstopper. One of the standout features of the Jarrahdale pumpkin is its smooth and creamy consistency. Pair its melt-in-your-mouth texture with its sweet, nutty flavor profile, and the Jarrahdale pumpkin is a dream ingredient for creating silky-smooth dishes. Jarrahdale Pumpkin Flavor: Sweet pumpkin flavor Jarrahdale Pumpkin Texture: Velvety Jarrahdale Pumpkin Uses: Bisques, pies, muffins, quick bread, cookies, cheesecake, scones 8. Buttercup Squash Buttercup squash is a winter squash known for its sweet flavor and creamy mouthfeel which intensifies when roasted. Its flesh is dense, mildly sweet, and has nutty undertones that add depth to both savory and sweet recipes. This makes it a great choice for soups, stews, casseroles, and even desserts. You can roast it, steam it, bake it, or puree it to use as a base for sauces and soups. Its natural sweetness pairs well with warm spices like cinnamon, nutmeg, and ginger, making it a perfect ingredient for comforting fall recipes. The squash is characterized by its dark green skin and distinctive turban shape, making it a visually appealing addition to any farmer's market stand. Buttercup Squash Flavor: Sweet and creamy Buttercup Squash Texture: Dense, firm, and non-fibrous Buttercup Squash Uses: Pies, muffins, soups, casseroles, curry, risotto, pasta sauce, salads 9. Carnival Squash Carnival squash is a small- to medium-sized winter squash. Its name comes from its beautiful, carnival-like appearance, featuring a blend of colors that can include orange, yellow, green, and cream. This eye-catching exterior makes it a popular choice for decorative purposes during the fall season. However, carnival squash is not just aesthetically pleasing. It also offers a delicious flavor that is often described as sweet, nutty, and buttery. Its soft texture easily absorbs flavors from herbs and spices, resulting in flavorsome dishes. Carnival Squash Flavor: Maple, butter, and nut undertones Carnival Squash Texture: Creamy and buttery Carnival Squash Uses: Vegetable roasts, stuffed carnival squash, cheesecake, cupcakes, custard 10. Fairytale Pumpkin Fairytale pumpkins are a variety of winter squash that originated in France and are also known as Rouge Vif d’Etampes. They are vibrant orange, round, and deeply ribbed, just like the pumpkin carriage from the classic fairy tale. In terms of taste, fairytale pumpkins offer a sweet and nutty flavor. When roasted, their natural starches caramelize and turn to sugar, producing a scrumptious base for fall desserts. Additionally, their dense and creamy flesh is fine-grained, making them one of the best types of edible pumpkins for baking applications like our pumpkin creme brulee recipe. Fairytale Pumpkin Flavor: Rich, very sweet, buttery Fairytale Pumpkin Texture: Smooth and dense Fairytale Pumpkin Uses: Creme brulee, cupcakes, cheesecake, mousse, pie, frosting, ice cream 11. Sugar Pie Pumpkin The sugar pie pumpkin, also known as sugar pumpkin, is a small pumpkin that is prized for its sweet and smooth flesh. This variety is specifically cultivated for its culinary uses, making it the go-to choice for homemade pumpkin pies, custards, and other delectable treats. What sets the sugar pie pumpkin apart from other varieties is its ideal balance of sweetness and texture. Its flesh is fine-grained and dense, offering a creamy smooth, consistency. It’s packed with natural sugars, giving it a rich and indulgent flavor. When cooked, the sugar pie pumpkin transforms into a velvety puree that adds depth and sweetness to any dish it graces. But the sugar pie pumpkin isn't just limited to desserts. Its mild and slightly nutty flavor makes it a great addition to soups, stews, and roasted vegetable medleys. Sugar Pie Pumpkin Flavor: Rich, buttery, sweet Sugar Pie Pumpkin Texture: Creamy, tender, smooth Sugar Pie Pumpkin Uses: Pies, quick bread, vegetable roasts, salads, casseroles, soups 12. Long Island Cheese Pumpkin The Long Island cheese pumpkin is known for its distinct shape and pale orange color. It has a flattened appearance, similar to a wheel of cheese, hence its name. Its smooth skin and deep ridges give it an attractive and rustic look, but this pumpkin isn't just for show. It's also highly regarded for its culinary uses. The Long Island Cheese Pumpkin has a sweet and nutty flavor, making it perfect for baking, roasting, or pureeing. Its flesh is dense and creamy, making it ideal for pies, soups, and other pumpkin-based dishes. Long Island Cheese Pumpkin Flavor: Mild, pairs sweet with earthy Long Island Cheese Pumpkin Texture: Tender, creamy Long Island Cheese Pumpkin Uses: Curries, sauces, soups, stir-fries, tarts, quick bread, pies Back to Top The edible pumpkin possibilities are endless. Whether you're looking to make a delicious pumpkin pie, a pumpkin tempura appetizer, or a creamy bisque, there's a type of edible pumpkin that's perfect for your dish. Reference this guide as you update your fall menu to find the perfect edible pumpkin for every application.
